Publicaciones (54) Publicaciones de Marta María Inés Dizy Soto

2023

  1. Assessing ultrapremium red wine quality using PLS-SEM

    LWT, Vol. 177

2018

  1. Red wines quality judgements prediction by experts and wine consumers using a trained pane

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  2. Sensory characterization of ultrapremium Spanish wines and its relation with the structure

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2017

  1. Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

    Food Chemistry, Vol. 228, pp. 550-559

  2. Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency

    Phenolic Compounds: Types, Effects and Research, pp. 29-56

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

2015

  1. Atributos sensoriales con capacidad predictiva en el amargor de vinos tintos

    Enología 2.015: innovación vitivinícola

  2. El sabor amargo de los vinos y las interacciones sensoriales

    La Semana vitivinícola, Núm. 3461, pp. 2327-2332

  3. El sabor amargo de los vinos y las interacciones sensoriales

    La Semana vitivinícola, Núm. 3453, pp. 1462-1467

  4. Estudio de la microflora residual en vinos portugueses (D.O.C Douro)

    Avances en microbiología

2014

  1. A novel spectral fingerprint analysis to discriminate dry red wines

    Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis, Vol. 34, Núm. 1, pp. 133-140

  2. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

    Food Chemistry, Vol. 154, pp. 187-198

  3. Ultra performance liquid chromatography coupled to Ultraviolet-Vis and mass spectrometry detector for screening of organic acids and polyphenols in red wine

    High-Performance Liquid Chromatography (HPLC). Principle, practices and procedures (Nova Science Publish, Inc), pp. 267-298

2013

  1. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137

  2. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 123-130

  3. Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil

    Zubía, Núm. 25, pp. 61-83

  4. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8861-8870

  5. Wines reconstitution strategy: a thorough study of the effect of low molecular weight phenols in the in-mouth sensory perception of high molecular weight phenols and vice versa

    Eurofoodchem XVIII

2012

  1. Composición, sabor y calidad del vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440

  2. Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras

    Avances en microbiología de los alimentos